This cake is truly something very special. I think I’ll make it for the holidays this year. Shoot, I’ll make it on any day this year LOL Wouldn’t be nice to host a spring luncheon or tea party with this lovely cake on the table? I can just picture it now. St. Frances Would actually hand this cake out to the poor. I think that is so meaningful.
Just imagine how many lives Frances blessed with this cake.
Ingredients
INGREDIENTS FOR CAKE:
1 Land O Lakes stick butter, room temperature
1/2 c shortening, crisco
2 c Domino sugar
5 Eggland’s Best egg yolks
5 egg whites, stiffly beaten-like meringue
2 c Gold Medal cake flour
1 tsp Arm & Hammer Baking soda
1 c Hiland buttermilk
1 tsp McCormick vanilla
1 c Fisher pecan nuts, chopped
1 can(s) coconut, I usually use 1 bag complete coconut flakes
CREAMED CHEESE FROSTING:
8 oz package Philadelphia cream cheese
1 tsp vanilla
1 box powdered sugar (3 3/4 cups)
1/2 stick butter
Instructions
Pre-heat oven to 325 degrees. Grease and flour 9 inch pans.
Cream butter and shortening:add sugar and beat mixture until smooth. Add egg yolks and beat well.
Combine flour, soda and add to creamed mixture alternately with buttermilk.
Stir in vanilla. Add coconut and nuts.*
Fold in stiffly beaten egg whites. Do not over stir.
Pour into three* greased and floured 9 inch pans. I usually only use two** round pans.
Let Cake completely cool before you frost.
Bake at 325 degrees until done.
* Save small amount, approx 1/4 cup of coconut and enough pecans for decorating cake.
**If you use 2 pans, bake for approx. 35-40 minutes.
***If you use 3 pans, bake for 30 minutes.
Cream Cheese Frosting:
Beat Cream cheese and butter until smooth.
Add sugar and mix well.
Add vanilla and beat until smooth.
Spread between layers and on top of cake.
Sprinkle top with saved chopped pecans and coconut.
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Quick Tip: Serve this cake at your holiday parties!